I am soaking 1 pound of "small white beans", for soup. When I simmer it later with bits of the Christmas ham should I include the fat for flavor, or not? (I'd chill soup and discard the fat later.) Or should I just use the bone and meat scraps?
This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups. The golden color of the broth comes from the sautéed onion and carrot.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.